Rotisserie Chicken Noodle Soup
This recipe uses pre-cooked rotisserie chicken for a quick, comforting meal. I developed this soup during a busy week when I needed a shortcut that still tasted homemade. The rich, comforting flavor proves that simple solutions can taste great.
Equipment
- large pot
- Slow cooker (optional)
- Tongs
Ingredients
For the Soup Base
- 2 rotisserie chickens fully cooked, approx. 2 1/2 pounds, meat shredded, bones optional
- 24 c chicken broth
- 8 celery stalks chopped
- 8 carrots sliced
- 2 onion diced
- 2 tsp garlic powder
- 4 tsp parsley dried
- 2 tsp oregano
- 1 tsp thyme
- 2 bay leaf
- 1 tsp sea salt
- 2 tsp cracked pepper
- 2 T olive oil for stove top
For Finishing
- 4 c dry pasta
- 0.5 c corn starch can use arrow root powder
Instructions
- Chop vegetables. Pull off the chicken breast meat and shred if you prefer. Heat olive oil over medium high heat in a large pot.
- Add celery, carrots, and onion and saute until onions become translucent.
- Add the broth, salt, pepper, garlic, bay leaf, thyme, oregano, parsley, and chicken (including the whole chicken carcass) to the pot.
- Turn heat to medium and allow the soup to come to a low boil for about 30 minutes or until carrots are fully softened. Remove the chicken bones using tongs.
- Add the dry pasta and allow it to cook for about 10-15 minutes, or until al dente.
- Pour about 1 1/2 to 2 cups of the soup into a small bowl and whisk in the corn starch until it dissolves. Add this mixture back into the soup and stir to fully combine.
- Serve the soup. Store any leftovers in an airtight container in the fridge.
- For the slow cooker method: Add all ingredients except the pasta and corn starch to the slow cooker. Cook on low for 6-8 hours or high for 4-6 hours. Remove the bones before adding the pasta. Add dry pasta and cook until al dente, about 15-20 minutes. Whisk the corn starch slurry in a small amount of hot soup and return it to the cooker, stirring to combine.
Notes
Do not overcook the pasta. You can add pre-cooked pasta if you prefer not to add it dry. Overcooked pasta will disintegrate or become mushy. Add dry pasta close to the time you plan to serve the soup.
Check the soup for stray bones before serving, especially if you are feeding children.
This soup is thick because some broth absorbs into the pasta. Keep extra broth available if you want to thin the soup slightly.
By Emily Mitchell, Efficiency & Testing Coordinator at Recipes by Betty. Emily makes sure every recipe is precise, approachable, and successful, helping home cooks feel confident in their kitchens.